A meat extract is provided such that it contains no detectable microorganisms other than spore-forming bacteria and includes 60 mmol/l or more of phosphate ion, preferably 60 to 500 mmol/l, more preferably 70 to 500 mmol/l, and even more preferably 70 to 200 mmol/l. Also a process for producing a meat extract is provided. The process includes obtaining a liquid extract from a material containing muscle tissues or bone tissues of livestock; adjusting the phosphate ion concentration of the liquid extract to 60 mmol/I or more; and then sterilizing at ultra-high temperature (UHT sterilization).